Weeknight Rescue // Week 21 // January

01.12.2018

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Last Sunday I did a fridge clean out and in the process knocked out a bunch of meal prep for the week. I hard boiled eggs, washed kale, roasted sweet potatoes, cut raw veggies for snacks, and made a big batch of tuna. All of it all took me less than 30 minutes, but it really took the edge off making meals during the week. Try it! On that note, here’s what I’ve got lined up for Weeknight Rescue. As always, the shopping list is at the very end.

A lighter spin on a Greek-style spanikopita, I find this Spinach Pie highly addictive. This is definitely something you can make ahead, enjoying leftovers for lunches (or even breakfast). Don’t worry, filo dough is pretty easy to work with and seeing that golden puff come out of the oven is darn satisfying. As for sides? Maybe start with a cup of soup, like this tomato one or your favorite store-bought boxed soup (p.s. did you know that the vitamin C in tomato soup will boost the absorption of the iron in spinach?)

This is a longtime classic from the Silver Palate Cookbook, only adapted for the slow cooker. It’s honestly a good one to make for company, but doable during the week as well. If I have leftovers, I’ll turn it into a second meal by shredding the chicken a bit and spooning everything over egg noodles or farro. As for vegetables, I’d suggest doing a big sheet pan of your favorite roasted roots: fennel, carrots, onion, squash, sweet potatoes, you name it.

I made a double batch of this for my sister and her family when they were visiting recently and it was a hit. I typically serve it over roasted cauliflower, but it’s excellent over rigatoni or fusilli as well. Make a big crunchy salad to serve on the side and crusty bread for mopping up the sauce.

A popular recipe from Best Lunch Box Ever, these peanut butter chocolate chip granola bars are good to have on hand for lunch boxes, afternoon snacks, and in a pinch, breakfast with a glass of milk on the side. Once they’re baked and cut, consider wrapping them individually in parchment or waxed paper and stowing them in a container so they are easy to grab on the go. For those with nut allergies or peanut-free schools, you can make these will sunbutter.